Lucky gnocchi and Cassoulet Recipe

Lucky gnocchi, an idea for you to make, Mushroom gnocchi, recipe that is successful in my house!

Ingredients for 4 people:

1.1kg asterix potato (red peel)

2 egg yolks

2/3 cup (100g) of wheat flour

1/2 cup (40g) of fine grated Parmesan cheese

G 25g Porcini dry funghi

1 chopped red onion and 1 chopped garlic clove

200g shiitake mushroom

200g shimeji mushroom

250g Paris mushroom

1/2 cup sour cream

400ml dry funghi broth

1/2 tablespoon cornstarch dissolved in 1/2 cup funghi broth

Fresco fresh thyme, thick grated parmesan cheese

Procedures to prepare it:

Place the roasting potatoes in an oven at 180 ° C without aluminum foil for 1 hour and a half, until very smooth and the skin is rough. Remove from the oven and allow to warm. While the potato is baking, wash and slice the mushrooms and reserve. Place the 25g of dry funghi in 400ml of almost boiling water, stir and turn off the heat. Leave for 10 minutes and separate the funghi from the broth. Chop the funghi on the tip of the knife and reserve the broth. As soon as the potato is warm, cut it in half and remove the whole potato from the peel with a spoon and discard the peels. Pass this potato through the potato masher and place it in a bowl.

Add Parmesan cheese, egg yolks, finely chopped funghi and wheat flour. Move with your hands to incorporate. Add salt and pepper. In a hot pan, fry the onion and garlic in the oil, place the mushrooms and stir until they wilt and start to release their liquid (5 minutes). At this point add the funghi broth and the cream. Stir and leave on low heat while cooking the gnocchi. Put the gnocchi in the boiling water. As soon as you go up take the gnocchi with a skimmer and take a bath in cold water. Drain the water and place it in a bowl with a drizzle of olive oil. Put the cornstarch dissolved in broth in the sauce, stir, adjust the salt and pepper. Put the gnocchi in the sauce, sprinkle with fresh thyme and serve with grated parmesan cheese.

Cassoulet, perfect for a cold day

Ingredients for 12 people:

700g white beans (Argentine beans don't cut, it's great!)

1 peeled onion with 3 cloves stuck in it

1.2kg kassler (smoked pork loin) cut into pieces of approx 3cm x 3cm)

1.2kg smoked ribs (separate each rib and split in half)

1 sliced ​​Portuguese sausage (skinned)

2 small slices (skinned) sliced

200g diced bacon

1/2 cup dry white wine

8 chopped tomatoes without skin and without seeds

1 onion, 3 chopped garlic cloves

2 teaspoons of tomato paste

1 bay leaf

2 cups of chicken broth

2 tablespoons of honey

chopped parsley, salt and pepper to taste

Procedures to prepare it:

Soak the beans in water the night before. On the day, drain this water, place in the pan, cover with fresh water and add a whole onion with 3 spiked cloves. Cook for 50 minutes or even before softening (DO NOT put in the pressure cooker). Remove the foam that forms. While the beans cook, heat a large pan, fry the bacon until golden, remove and place on paper towels. In the same pan fry the sausages, then the ribs and finally the kassler, all should be golden brown.

After the kassler, lower the heat, add the white wine and scrape the bottom of the pan with the spoon (deglace). Strain the wine and reserve, lightly clean the pan and return it to the fire. Put oil and fry the onion and garlic. Add the strained wine, the tomatoes, the chicken stock (it can be made beforehand and freeze; on the day you just have to take it out of the freezer), the tomato extract, the bay leaf and the honey. Stir well. Return the meat to the pan (bacon, sausages, ribs and kassler) and place the cooked beans and their broth in the pan (discard the onion). Leave to cook on low heat for 30 minutes. Set the salt and pepper, sprinkle with parsley and serve. If necessary, thicken the broth with 1 tablespoon of cornstarch dissolved in the wine).